Quiche Lorraine with Green Peas

Chop 95 g of butter finely, add 200 g of flour, and mix in 1 egg. Roll the dough into a ball; if it's too crumbly, add a tablespoon of cold water. Wrap the dough in plastic wrap and refrigerate for an hour.

Then place the dough in the mold, pressing it with your fingers to the bottom and sides, carefully shaping the edge. The layer should be 5-7 mm thick. Bake the tart base until partially cooked (to a light golden color) for 10-12 minutes at 180 degrees.

For the filling: sauté a mixture of roughly equal amounts of carrots, green peas, sweet peppers, and onions in butter until semi-cooked, no more than 5 minutes. Cut chicken breast or bacon into cubes and fry. Add to the vegetables. In a separate bowl, mix 3 eggs, 300 g sour cream, 100 g grated hard cheese, season with salt, and combine with the vegetables. Place the filling in a pre-baked dish (as we remember, we prepared the dish in advance but did not fully bake it) and put it on the lower rack of a preheated oven at 180 degrees for 30-40 minutes.